Carrots with Cream Sauce and Meat Cube

Step 1

Peel and slice the 4 carrots into 1/4 inch rounds. Pat the 1 beef cube steak dry and season both sides with 1/4 tsp of the salt.

Step 2

Melt 1 tbsp of the butter in a skillet over medium-high heat. Add the beef cube and sear until browned on both sides, about 3 minutes per side. Remove to a plate and set aside.

Step 3

Add the remaining 1 tbsp butter and the sliced carrots to the same skillet. Cook over medium heat, stirring occasionally, until the carrots begin to soften, about 5 minutes.

Step 4

Add the 1 cup frozen peas and 1/2 cup heavy cream. Stir to combine, scraping up any browned bits. Simmer until the cream thickens slightly and the carrots are tender, about 5 minutes. Season with the remaining 1/4 tsp salt.

Step 5

Slice the seared beef cube into bite-sized pieces and place on top of the creamy carrots. Serve hot.